At barbecue joint Gabriel’s Fire, Gabe and his brother make it dry-rub style, then you choose from various sauces. "Our desserts are homemade, they are our recipes. We don't buy rubs, we make them. We don't buy barbecue sauces and doctor them up, we make them ourselves... It's not liquid smoke, it's 100 percent wood-fired, it's not gas assisted or heat assisted," they told the Seattle Times
. Sandwiches come on Grand Central Bakery rolls. The place used to be in Ballard; in winter 2011, they moved to Mountlake Terrace. In the controversial realm of barbecue, enough people swear by Gabriel's Fire to make it worth a try.